Benedict Arnold’s Eggs Benedict

Eggs Benedict
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  • Ingredients
    8 large EGGS
    3 large EGG yolks
    1 Tbsp. distilled white vinegar
    1 tsp. plus 1/4 tsp. salt
    4 English muffins, split, toasted
    8 slices Canadian-style bacon, warmed
    1/4 cup water
    2 Tbsp. fresh lemon juice
    1/2 cup (1 stick) softened butter
    1/8 tsp. paprika
    1/8 tsp. pepper
    chives, chopped

    Yields: 8 Servings

  • Nutritional Information

    Per serving: 1/8 of recipe

    Calories: 261

    Total fat: 18 g
    Saturated fat: 9 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 6 g

    Cholesterol: 286 mg
    Sodium: 392 mg
    Carbohydrates: 14 g
    Fiber: 0 g
    Sugar: 0 g
    Protein: 10 g
    Vitamin A: 203 mcg
    Vitamin D: 1 mcg
    Folate: 45 mcg
    Choline: 202 mg
    Calcium: 92 mg
    Iron: 1 mg
    Potassium: 85 mg

    This recipe is an excellent source of vitamin A and choline, and a good source of folate and protein.


  1. HEAT 2 to 3 inches of water, vinegar and 1 teaspoon salt in large saucepan or deep skillet to boiling. ADJUST heat to keep liquid simmering gently. BREAK eggs, one at a time, into small bowl. HOLD dish close to surface of pan and SLIP egg into water.

  2. COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. LIFT eggs from water with slotted spoon; DRAIN well on platter lined with paper towels. KEEP warm.

  3. WHISK egg yolks, water and lemon juice in a small saucepan until blended. COOK over low heat, whisking constantly, until mixture bubbles alongside the pan. WHISK in butter until melted and sauce is thickened. REMOVE pan from heat. STIR in salt and paprika.

  4. TOP each muffin half with 1 bacon slice, 1 egg and about 1 1/2 tablespoons of hollandaise sauce. GARNISH with chives. SERVE immediately.